Save The kitchen smelled like warm spice and butter the moment I opened the jar of Lotus spread for the first time. I wasn't sure how a cookie spread would bake into a cake, but curiosity won. Halfway through mixing, I tasted the batter and knew this was going to be trouble in the best way. The house filled with caramel scent while it baked, and I couldn't stop peeking through the oven door.
I made this for a friend's birthday once, and she asked if I'd ordered it from a bakery. The compliment made me grin, but honestly, the real win was watching everyone go quiet after the first bite. One guest scraped frosting off the serving plate with her finger when she thought no one was looking. I pretended not to notice and felt secretly proud.
Ingredients
- Biscoff biscuits, crushed: These add the signature spiced crunch and caramel flavor throughout the cake, so don't skimp or substitute with plain cookies.
- All-purpose flour: The structure of the sponge depends on this, and sifting it prevents lumps that mess with the tender crumb.
- Baking powder and baking soda: Together they create the lift and lightness, but measure carefully because too much makes it taste soapy.
- Unsalted butter, softened: Room temperature butter creams properly with sugar, which traps air and makes the cake fluffy instead of dense.
- Granulated sugar: Sweetness and moisture both come from this, and it helps the butter whip into that pale, airy cloud.
- Large eggs: They bind everything and add richness, so bring them to room temp first or they'll seize the butter.
- Vanilla extract: A small pour rounds out all the flavors and keeps the sweetness from feeling flat.
- Whole milk: Full fat keeps the crumb moist and tender, and it helps the batter come together without getting gummy.
- Lotus spread: This is the heart of the recipe, swirled into batter and whipped into frosting for double the spiced cookie magic.
- Powdered sugar: It dissolves smoothly into frosting without graininess, and the cornstarch in it helps stabilize the fluff.
- Heavy cream or milk: Just a splash loosens the frosting to pipeable, spreadable perfection without making it runny.
Instructions
- Prep the Pan:
- Preheat your oven to 180°C and grease your pan well, then dust it with flour or line it with parchment. This step saves you from heartbreak when the cake sticks.
- Mix the Dry Ingredients:
- Sift the flour, baking powder, baking soda, and salt into a large bowl. Set it aside and resist the urge to skip sifting, it really does make a difference.
- Cream Butter and Sugar:
- Beat softened butter and sugar on medium speed until it looks pale and feels fluffy, about 3 to 5 minutes. This is where the air gets trapped, so don't rush it.
- Add Eggs and Vanilla:
- Crack in one egg at a time, mixing well after each, then stir in vanilla. The mixture might look a little curdled, but it'll smooth out once you add the flour.
- Combine Wet and Dry:
- Alternate adding the flour mixture and milk, starting and ending with flour, and mix just until you can't see streaks. Overmixing now turns the cake tough and chewy.
- Fold in Biscoff:
- Gently fold in the crushed biscuits and Lotus spread with a spatula until evenly swirled. The batter should look marbled and smell incredible.
- Bake:
- Pour the batter into your prepared pan, smooth the top, and bake for 35 to 40 minutes. A toothpick in the center should come out clean or with just a few moist crumbs.
- Cool Completely:
- Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack. Frosting a warm cake will melt into a puddle, so be patient.
- Make the Frosting:
- Beat softened butter until smooth, then gradually add powdered sugar on low speed. Mix in Lotus spread, cream, and a pinch of salt, then whip on high for 3 minutes until it's cloud-like.
- Frost and Decorate:
- Spread or pipe the frosting over the cooled cake, then sprinkle crushed Biscoff on top or drizzle extra Lotus spread. Slice and try not to eat it all in one sitting.
Save There's something about slicing into this cake that feels like a small celebration. The layers of caramel-scented sponge and that glossy frosting make even a quiet Tuesday night feel special. I've served it at birthdays and potlucks, and it always disappears faster than I expect.
Storing and Serving
Keep the cake in an airtight container at room temperature for up to three days, and it actually gets more moist as it sits. If you're somewhere warm, you can refrigerate it, but let slices come to room temp before serving so the frosting softens. I like mine with black coffee in the morning or as an after-dinner treat with a scoop of vanilla ice cream melting on the side.
Customizing the Flavor
You can fold in chocolate chips or chopped pecans for extra texture, or swap half the Lotus spread in the batter for smooth peanut butter if you want a nutty twist. A pinch of cinnamon or cardamom in the dry ingredients deepens the spice notes. I've also tried adding a layer of salted caramel between the cake and frosting, and no one complained.
Presentation Ideas
For a cleaner look, frost just the top and let the sides stay naked, then press crushed Biscoff around the edges. You can pipe rosettes or swirls if you're feeling fancy, or keep it rustic with an offset spatula and swoops. A drizzle of melted Lotus spread in a crosshatch pattern on top makes it look bakery-level without much effort.
- Dust the finished cake lightly with powdered sugar for a soft, elegant finish.
- Serve slices on small plates with a dollop of whipped cream on the side.
- Garnish each slice with a whole Biscoff cookie standing upright in the frosting.
Save This cake has become my go-to when I want to impress without stress, and every time I make it, someone asks for the recipe. I hope it brings you as many happy moments and second slices as it's brought me.
Recipe FAQs
- → What makes this dessert special?
The combination of crunchy Biscoff biscuits folded into tender vanilla sponge, topped with silky Lotus frosting creates layers of caramel-spiced flavor and irresistible texture contrast.
- → How long does it take to prepare?
Preparation takes 30 minutes, baking requires 40 minutes, plus 10 minutes cooling time. Total hands-on and cooking time is approximately 1 hour and 20 minutes.
- → Can I make the frosting ahead?
Yes, prepare the frosting up to 24 hours in advance and store refrigerated. Bring to room temperature before spreading. The cake base also freezes well unfrosted for up to one month.
- → What's the best way to serve?
Serve at room temperature with freshly brewed coffee or tea. The flavors deepen after resting for a few hours. For extra indulgence, drizzle with warmed Lotus spread before slicing.
- → Can I substitute the Biscoff spread?
Speculoos spread or any caramelized cookie butter works as an alternative. However, Biscoff provides the authentic spiced caramel flavor profile that makes this creation exceptional.
- → How do I know when it's done baking?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready. The edges should be golden brown and slightly pulling away from the pan.